Directions

Loosen the skin of the chicken-breast halves. Rub flesh underneath with garlic and season with half the salt. Tuck a lemon slice and a tarragon sprig under the skin of each breast. Secure skin to breasts with toothpicks.

Place chicken in a shallow roasting dish. Drizzle breasts with olive oil and reserved lemon juice. Scatter remaining lemon slices over chicken and season skin with remaining salt and the pepper. Pour broth around chicken in roasting dish.

Roast 40 minutes or until chicken is cooked through; remove from oven. Turn broiler to high. Broil chicken 1 to 2 minutes to crisp up skin. Remove toothpicks and garnish with chopped tarragon.